Soups recipes
Pumpkin Soup
1 1/3 lb. butternut squash (600g), peeled, seeded and cut into cubes
3 cups vegetable broth (710ml)
1 x potato, cut into cubes
4 tbsp butter (60ml)
1/2 cup heavy cream (120ml)
freshly grated grana padano cheese
truffle oil for drizzling
salt and pepper to season

In a pot, add butter, butternut squash, potatoes, salt and pepper, and sauté for a few minutes. Add vegetable broth and cook on high heat for about 5 minutes or until the potatoes and squash are fork tender.

With a hand blender, puree the squash mixture to the desired consistency and cook on medium heat for 5 minutes. Add heavy cream and cook for an additional minute. Remove from heat. Finish with freshy grated grana padano and a drizzle of truffle oil. Serve immediately.

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